Restaurant tipping makes sense at 15-20% because server effort scales with order complexity. A $50 order and a $100 order take roughly the same server time, so a percentage reflects the actual work.
Delivery is completely different. The driver's effort—and their actual costs—are determined by how far they have to drive, not how much the food costs.
When you order sushi for $120 and tip 20%, you're tipping $24 for a one-mile drive. When someone orders a $15 burger and tips 20%, they're tipping $3 for an eight-mile drive. The second driver did four times more work but got 1/8th the tip.
This isn't fairness. This is a system designed around restaurant economics that happens to get used for something completely different.
Drivers face real costs:
None of these factors correlate with food price. That's why distance-based tipping works and percentage tipping doesn't.
The second driver did 3× the work but would get 1/11 the tip under the percentage model. Distance-based tipping actually rewards the work that's being done.
| Tip level | Formula | Example (5 miles) |
|---|---|---|
| Minimum | max($4, $1 × miles) | $5.00 |
| Fair | max($5, $1.50 × miles) | $7.50 |
| Great | max($6, $2 × miles) | $10.00 |
For longer or more difficult deliveries, add modifiers:
Use TipFare's calculator to determine the right tip based on actual distance and conditions—not food price.
Try the calculator